Tortilla Soup

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   In a large pot, bring the chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat.
3. 3
   Reduce the heat to medium; simmer until the chicken is cooked through, about 15 minutes.
4. 4
   Transfer the chicken to a plate; let cool.
5. 5
   Brush both sides of the tortillas with oil, stacking them as you go.
6. 6
   Cut the stack in half, and then slice crosswise into 1/2-inch strips.
7. 7
   Place the strips on a rimmed baking sheet; bake, tossing the strips occasionally, until golden, 15 to 20 minutes.
8. 8
   Using a large spoon, skim the fat from the surface of the broth in the pot, and strain the liquid through a sieve into a clean pot (you should have about 8 cups).
9. 9
   Shred the chicken with a fork or with your fingers, and return it to the pot.
10. 10
    Stir in 1 teaspoon salt.
11. 11
    Divide the soup among serving bowls, and add the tortilla strips.
12. 12
    Garnish as desired.
13. 13
    The chicken can be cooked up to a day in advance; cool, then store the chicken and cooking liquid separately in the refrigerator.
14. 14
    Shred the meat just before using.
15. 15
    You can also use leftover or store-bought roasted chicken in this soup; use two quarts homemade or reduced-sodium canned chicken broth instead of the cooking liquid.